Serves 4
Ingredients
1 lamb rack, around 600g
1 clove of garlic
4 leaves of mint
8 slices of cured pork cheek
4 small sweetbreads, around 50g each
Lamb jus made with all the bones and meat leftovers
Sweetbreads
1 l of fresh milk
1 l of water
150g white wine
1 bay leaf
10g Sechuan pepper
10g salt
50g honey
1g Espelette chili pepper
4g ginger
Potatomillefuille
2kg of white potatoes
1kg of clarified butter
Salt and pepper
Black olivepuree
200g of pitted olives “Taggiasca”
20g of squid ink
Method
Lamb loin
Season the lamb with chopped garlic and mint, then wrap them with the pork cheek. Keep in the fridge.
Sweetbreads
Insert the sweetbreads in the water and keep in the fridge overnight. The day after, wash them and cook the sweetbreads for 8 minutes in a stock made, then take them out and put them onto a grill.Refrigerate them pressing down with a weight.
Potato millefuille
Make the potato millefeuille slicing the potatoes very thinly and season them with salt and pepper. Insert the potatoes in a rectangular shape, alternatively with the clarified butter. Press them until all the water comes out, then insert in a cooking vacuum bag and cook the terrine for one hour in steam oven at 100°C. Refrigerate it in water and ice, and put in the fridge overnight.
Black olive puree
Start making the olive puree: wash them in warm water, dry them and insert the olives in a pacojet box. Blast chill and blend three times. Keep frozen.
Lamb loin
Season the lamb with chopped garlic and mint, then wrap them with the pork cheek. Keep in the fridge.
To serve
Start to cook the lamb in olive oil, then finish with some butter and garlic, keeping medium-rare.Let it rest in a hot place for a while before cutting it. Meanwhile fry one slice of potato in the remaining clarified butter.Blend the olive and mix with the squid ink.Glaze the sweatbreads with honey, chili and chopped ginger.Plate all the ingredients and enjoy.
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